Lamb Mountain Oysters
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
4 lamb testicles80 g clarified butter
30 g dried mushrooms
Fleur de sel
200 ml lamb demi-glace
100 ml olive oil
1 bunch thyme
Young radish leaves
Elaboration
Make a thin cut into the testicle and blanch in boiling water. Transfer to iced water and immediately peel the outer membrane.
Cook in clarified butter, turning and basting with butter, for 10 minutes.
Heat the demi-glace and add the thyme sprigs. Place the testicles in the sauce, cover and braise for 6 minutes.
Grind the dried mushrooms to a powder in a coffee grinder.
To serve
Place the testicles on a plate, pour sauce over the top, sprinkle with mushroom powder and add radish leaves.
